Green Chile & Extra Cheese Chilaquiles Recipe – cozy, melty, and impossible to resist

Introduction

The kitchen smelled like warm tortillas and roasted chiles as I slid the baking dish into the oven. Right away I knew these Green Chile & Extra Cheese Chilaquiles would be a winner. This always takes me back to Sunday dinners. Also, if you like saucy Tex‑Mex comfort food, you might enjoy my take on bean burritos smothered in green chile for another cozy night in.

Why You’ll Love This

• Super comforting: melty cheese and bright chile flavor.
• Quick-ish: mostly assembly, then bake.
• Budget-friendly: chips stretch a little farther than you think.
• Kid-approved: cheesy and mild, but easily spiced up.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Skill level: Easy
• Taste: savory + tangy with creamy melt
  This is straightforward. So you’ll feel confident from start to finish.

Ingredients You’ll Need

• 8 cups thick, sturdy tortilla chips
• 2 cups green chile sauce (homemade or store-bought)
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup queso fresco (optional)
• 1/2 cup diced green chiles (fresh or canned)
• 1/2 small onion, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 eggs (optional)
• Fresh cilantro, for garnish
• Sour cream, for serving (optional)

Chef notes:

• Use thick chips to avoid sogginess.
• Mild green chile for kids; hotter for adults.
• Fry eggs just before serving.

How to Make It

1. First, preheat your oven to 375°F (190°C). Get a baking dish ready.
2. Then, heat the olive oil in a large skillet over medium heat. Add the sliced onion. Cook until soft and fragrant, about 4–5 minutes. You’ll hear a gentle sizzle.
3. Next, in a large mixing bowl combine the tortilla chips, green chile sauce, Monterey Jack, mozzarella, diced green chiles, garlic powder, and black pepper. Toss gently so the chips get coated but not soggy.
4. Pour the mixture into a greased baking dish and spread it evenly. Press down lightly so the layers set.
5. Meanwhile, if you’re using eggs, fry them sunny‑side up in a nonstick pan. Keep yolks runny for topping.
6. Bake for 15–20 minutes until the cheese bubbles and the edges turn lightly golden. Look for bubbling cheese and a few crisped chip edges.
7. Finally, remove from the oven. Top with fried eggs, sprinkle cilantro, and add dollops of sour cream if you like. Serve immediately and enjoy the steam and aroma.

Also note: this step mirrors techniques I use in my green chile chicken enchilada casserole, especially for saucy layering.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-shredded cheese to speed assembly.
2. Common mistake + fix: Don’t drown chips in sauce; fold quickly so they stay slightly crunchy.
3. Variation: Add chopped roasted poblano or a sprinkle of smoked paprika for depth.

Serving Ideas

• Weeknight dinner: Serve with a simple green salad and lime wedges.
• Weekend brunch: Stack a plate, top with two eggs, and pass hot sauce.
• Party platter: Make in two dishes and let guests garnish.
• Holiday twist: Add shredded chicken for a heartier bake.
  For garnish ideas try extra queso fresco, sliced radishes, or warm tortillas. Also, for another layered, saucy bake try my green chile chicken enchilada casserole.

Storing & Leftovers

• Fridge: Store covered for up to 3 days.
• Freezer: Not ideal; chips soften. Freeze only the sauce/cheese mix.
• Reheat: Warm in a 350°F oven until heated through to keep texture.
  Leftover idea: Turn leftovers into a hearty breakfast burrito with an extra egg.

FAQs

Q: Can I make this ahead?
A: You can assemble it and refrigerate for a few hours, but bake just before serving so chips stay crisp.

Q: What substitutions work?
A: Swap cheddar for mozzarella or use rotisserie chicken for extra protein. Green Chile & Extra Cheese Chilaquiles stay tasty with small swaps.

Q: How do I know it’s done?
A: Look for bubbly cheese, golden edges, and a hot center when you insert a knife.

Q: Can I freeze it?
A: I don’t recommend freezing the finished dish; chips lose their crunch. Freeze the sauce or prepped cheese mix instead.

Final Thoughts

I made these Green Chile & Extra Cheese Chilaquiles on a rainy afternoon and everyone went quiet—then asked for seconds. So try it, tweak the heat, and make it your own. This dish rewards small adjustments and big appetites. Green Chile & Extra Cheese Chilaquiles

Conclusion

For another take on green chile chilaquiles with baked chips, see Cookie and Kate’s Chilaquiles Verdes with Baked Tortilla Chips. For a classic, layered method from an expert, check out Rick Bayless’ Chilaquiles Master Recipe.

Green Chile & Extra Cheese Chilaquiles

A comforting Tex-Mex dish featuring crunchy tortilla chips layered with green chile sauce and melted cheese, perfect for a family meal or a casual brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Dinner

Cuisine: Mexican, Tex-Mex

Calories: 450

Ingredients Method Notes

Ingredients

  

Chilaquiles Components

• 8 cups thick, sturdy tortilla chips Use thick chips to avoid sogginess.
• 2 cups green chile sauce (homemade or store-bought)
• 1.5 cups shredded Monterey Jack cheese Use pre-shredded for convenience.
• 1 cup shredded mozzarella cheese Can swap for cheddar.
• 0.5 cup queso fresco Optional garnish.
• 0.5 cup diced green chiles (fresh or canned) Adjust heat level as desired.
• 0.5 small onion, thinly sliced
• 2 tablespoons olive oil
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 4 eggs optional Fry just before serving.
• fresh cilantro, for garnish
• sour cream, for serving (optional) Enhances creaminess.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C) and prepare a baking dish.
2. Heat olive oil in a large skillet over medium heat and add the sliced onion. Cook until soft and fragrant, about 4–5 minutes.
3. In a large mixing bowl, combine tortilla chips, green chile sauce, Monterey Jack cheese, mozzarella, diced green chiles, garlic powder, and black pepper. Toss gently to coat the chips without making them soggy.
4. Pour the mixture into a greased baking dish and spread it evenly, pressing down lightly to set the layers.

Cooking

1. If using eggs, fry them sunny-side up in a nonstick pan just before serving, keeping the yolks runny.
2. Bake the chilaquiles in the preheated oven for 15 to 20 minutes until the cheese is bubbly and the edges are lightly golden.
3. Remove from the oven, top with fried eggs, sprinkle with cilantro, and add dollops of sour cream if desired. Serve immediately.

Notes

This dish is versatile; consider adding a sprinkle of smoked paprika or roasted poblano for added flavor. Leftovers can be transformed into a hearty breakfast burrito with an extra egg.